Minestrone Soup Recipe - Great British Chefs

Shaun Rankin keeps it brilliantly simple with this minestrone soup recipe, letting the homely flavours speak for themselves. Serve the soup with b read or even rarebit to make the dish even more appealing.

Ingredients

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85g of macaroni pasta
1 onion, cut into 1cm dice
1/2 leek, cut into 1cm dice
1 celery stick, cut into 1cm dice
2 garlic cloves, sliced
125g of bacon, cut into 1cm dice
1 bay leaf
1 sprig of thyme
1 tsp tomato purée
300ml of passata
1000ml of chicken stock
2 courgettes, sliced
40g of peas
20g of Parmesan
8 basil leaves
3 tbsp of olive oil
sea salt
black pepper

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Place a large saucepan over a medium heat and add oil. Once hot, add the onion, leek and celery and sauté until soft. Add the garlic, bacon, bay leaf and thyme. Again, cook until soft

3 tbsp of olive oil
1 bay leaf
1 sprig of thyme
1 onion, cut into 1cm dice
1/2 leek, cut into 1cm dice
1 celery stick, cut into 1cm dice
2 garlic cloves, sliced
125g of bacon, cut into 1cm dice

Add the tomato purée to the pan, stir and cook for a further 2 minutes. Pour in the passata and chicken stock and bring to the boil

1 tsp tomato purée
300ml of passata
1000ml of chicken stock

Add the macaroni, reduce the heat and simmer for approximately 15 minutes, or until the pasta is nearly cooked

85g of macaroni pasta

Add the courgettes and peas to the pasta and continue cooking for a further 5 minutes, or until the macaroni and vegetables are cooked to your liking. Season with sea salt and pepper